Sauté a chicken (cut into pieces) with a little minced onion, in hot lard. When the pieces are brown, add a table-spoonful of flour, and let it cook a minute, stirring it constantly. Add then one and a half pints of boiling water or stock, a table-spoonful of vinegar, a table-spoonful of sherry, a tea-spoonful of Worcestershire sauce, salt, and pepper. When it is taken off the fire, strain the sauce, taking off any particles of fat; mix in the yolk of an egg. Pour it over the chicken, and serve.
After the first experience in making this chicken dish, it is not difficult to prepare, and it makes an exceedingly nice course for dinner. With a sharp penknife, slit the chicken down the back; then, keeping the knife close to the bones, scrape down the sides, and the bones will corne out. Break them at the joints when coming to the drumsticks and wing-bones. These bones are left in. Now chop fine, cold cooked lamb enough to stuff the chicken; season it with pepper, salt, one even tea-spoonful of summer savory, two heaping table-spoonfuls of chopped pork, and plenty of lemon-juice, or juice of one lemon. Stuff the chicken, and sew it, giving it a good shape; turn the ends of the wings under the back, and tie them there firmly, also the legs of the chicken down close to the back, so that the top may present a plump surface, to carve in slices across, without having bones in the way. Now lard the chicken two or three rows on top. If you have no larding-needle, cut open the skin with the penknife, and insert the little pieces of pork, all of equal length and size. Bake this until it is thoroughly done, basting it very often (once or twice with a little butter). Pour a tomato-sauce (see page 125) around it in the bottom of the dish in which it is served.
Trim the breasts of some chickens to resemble trimmed lamb chops. Stick a leg bone (the joints cut off at each end) into the end of each cutlet; pepper and salt them, roll them in flour, and fry them in a sauté pan with butter. Serve them in a cir-cle in a dish with pease, mashed potatoes, cauliflowers, beans, or tomatoes, or almost any kind of vegetable, in the centre. They are still nicer larded on one side, choosing the same side for all of them. When larded, they should not be rolled in flour. This is a very nice course for a dinner company. Thèse fillets are also nice served in a circle, with the same sauce poured in the centre as is served with deviled chicken.
The chicken is boiled tender in a little salted water. When cold, it is eut into pieces; these pieces are basted with butter, and broiled.
Sauce. - One tea-spoonful of made mustard, two table-spoon-fuls of Worcestershire sauce, three table-spoonfuls of vinegar; boil all together, and pour over the chicken. This dish is gen-erally served on the Cunard steamers for supper. Or, boil the chickens, cut them into pieces, pepper and salt them, roll them in flour, sauté them in a little hot lard, and serve cream-sauce, the same as for fried spring chickens. This makes a good win-ter breakfast.